FRENCH CLASSICAL MENU
HORS-DOEUVRE (APPETIZER)
POTAGE (SOUP)
POISSON (FISH)
ENTRE (ENTRY MEAT COURSE)
SORBET (REST COURSE)
RELEV (MAIN MEAT COURSE)
RTI (ROAST)
LGUMES (VEGETABLES)
ENTREMET (SWEET COURSE)
SAVOUREUX (SAVOURY)
DESSERT (FRESH & DRY FRUITS & NUTS)
CAF (BEVERAGES)
17 COURSE MENU
HORS-DOEUVRE
POTAGE
OEUF
FARINEAUX
POISSON
ENTRE
SORBET
RELEV
RTI
LGUMES
SALADES
BUFFET FROID
ENTREMET
SAVOUREUX
FROMAGE
DESSERT
CAFE
1-4
th
course:
Starters
5
th,
6
th
, 8
th
- 12
th
:Main course
13
th
16
th
: afters
17
th
: beverages
HORS-DOEUVRE
STARTER OR APPETIZER COURSE.
USUALLY SERVED COLD & SMALL
PORTIONS.
COVER:
SMALL FORK, SMALL KNIFE & HALF PLATE.
EXAMPLES:
CAVIAR
SMOKED SALMON
OYSTERS
SHRIMP COCKTAIL
CLASSICAL HORS-D OEUVRE
CAVIAR - Caviar Spoon & Knife.
OYSTER - Oyster Fork / Pick.
SEAFOOD COCKTAIL - Seafood Cracker.
GRAPEFRUIT - Grapefruit Segmenter.
CHILLED MELON - Melon Knife.
FRUIT JUICE - No Cutleries.
Hors doeuvre
POTAGE
SOUP COURSE.
SERVED WITH BREAD ROLLS & STICKS.
COVER:
SOUP SPOON, SOUP BOWL & UNDERLINER.
EXAMPLES:
CONSOMM
MULLIGATWANY
FRENCH ONION
MINESTRONIE
BOUILLABAISSE
Potage
OEUF
EGG COURSE.
COVER:
SMALL FORK, SMALL KNIFE & HALF PLATE.
EXAMPLES:
OEUF FLORENTINE
OMELETTE WITH HERBS
MUSHROOM OMELETTE
SPANISH OMELETTE
OEUF WITH BERCY SAUCE
FARINEAUX
RICE & PASTA COURSE.
TOPPED WITH AN ACCOMPANING SAUCE.
COVER:
JOINT FORK, TABLE SPOON & JOINT PLATE.
EXAMPLES:
SPAGETTI BOLOGNAISE
RAVIOLI NAPOLITAINE
GNOCCHI ROMAINE
RIZ PILAF A LA ANGLAIS
RISOTTO DI TUSCAN
POISSON
FISH COURSE.
COVER:
FISH FORK, FISH KNIFE & FISH PLATE.
EXAMPLES:
LOBSTER, PRAWNS, SHRIMPS
GRILLED HERRING
SOLE COLBERT
BAKED FILLET OF TROUT
POACHED FILLET OF SALMON
ENTRE
SMALL MEAT COURSE.
SERVED WITH ACCOMPANING VEGETABLES.
COVER:
SMALL FORK, SMALL KNIFE & HALF PLATE.
EXAMPLES:
PEPPER STEAK
PORK CHOPS
MIXED GRILLS
IRISH STEW
Entre
SORBET
REST PERIOD BETWEEN HEAVY COURSES.
TIME FOR INFORMAL DISCUSSION.
FLAVOURED ICE WATER IS SERVED.
CIGARS & CIGARETTES ARE OFFERED.
IDEAL TIME TO TOAST A DRINK.
RELEV
LARGE MEAT COURSE WITH ACCOMPANING
VEGETABLES & SAUCE.
ROAST MEAT FROM BUTCHERS JOINTS.
COVER:
JOINT FORK, JOINT KNIFE & JOINT PLATE.
EXAMPLES:
ROAST SHOULDER OF MUTTON
ROAST RIBS OF BEEF
ROAST LEG OF LAMB
ROAST SIRLOIN OF BEEF
CHATEAUBRIAND
Releve
RTI
ROAST COURSE.
MEAT and birds/poultry COURSE WITH
ACCOMPANING VEGETABLES & SAUCE.
COVER:
JOINT FORK, JOINT KNIFE & JOINT PLATE.
EXAMPLES:
ROAST CHICKEN
ROAST QUAIL
ROAST TURKEY
ROAST DUCK
ROAST PHEASANT
Roti ( Roast )
LGUMES
VEGETABLE COURSE.
IDEALLY MEANT FOR VEGETARIANS.
COVER:
SMALL FORK, SMALL KNIFE & JOINT PLATE.
EXAMPLES:
CAULIFLOUR MORNAY
GRILLED MUSHROOMS
BRAISED CELERY
VEGETABLE AU GRATIN
SALADES
SALAD COURSE.
COURSE INTENDED TO BALANCE MEAL.
COVER:
SMALL FORK, SMALL KNIFE & HALF PLATE.
EXAMPLES:
RUSSIAN SALAD
CHEFS SALAD
SEAFOOD SALAD
CANNELLONI SALAD
SALAD VERT
BUFFET FROID
COLD MEAT COURSE.
SERVED CHILLED ON A BED OF LETTUCE.
COVER:
SMALL FORK, SMALL KNIFE & HALF PLATE.
EXAMPLES:
FISH MOUSS
HAM
FISH PAT
TERRINS
Buffet Froid
ENTREMET
SWEET COURSE.
ALL SWEET DISHES SERVED IN THIS COURSE.
COVER:
DESSERT FORK, DESSERT KNIFE & HALF PLATE.
EXAMPLES:
BAKED ALASKA
STRAWBERRY WITH CREAM
TIRAMISU
STRAWBERRY MOUSSE
CHOCOLATE GATEAU
ICE-CREAM
I. I. H. M Kolkata Campus
SAVOUREUX
SMALL TIDBIT COURSE.
TANGY, SALTY FOOD SERVED ON BITESIZE TOAST.
COVER:
FINGER FOOD. FINGER BOWL WITH UNDERLINER.
EXAMPLES:
CANAPE
QUICHE LORRAINE
ANCHOVIES ON TOAST
FROMAGE
CHESSE COURSE.
SERVED ALONG WITH SELECT ACCOMPANIMENTS.
COVER:
SMALL FORK & FINGER BOWL WITH UNDERLINER.
EXAMPLES:
CHEDDAR
EDAM
FETA
GORGONZOLA
STILTON
GOUDA
DESSERT
FRUIT & NUT COURSE.
FRESH & DRY FRUITS & NUTS SERVED.
COVER:
FRUIT FORK / FINGER FOOD. FINGER BOWL WITH
UNDERLINER.
EXAMPLES:
FRESH FRUITS (Whole or Cut)
DRY FRUITS
NUTS
Beverage
Coffee, tea, liqueurs.
COVER:
COFFEE CUP & SAUCER WITH COFFEE SPOON.
EXAMPLES:
ESPRESSO
CAPPUCHINO
Tia Maria
Grand Marnier
Triple Sec
